Xanthan Gum Free Crockpot Cuban-Style Mojo Pork
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 tsp fine sea salt
For the mojo
- 0.750 cup orange juice
- 3 tbsp fresh lime juice (from about 2 limes)
- 6 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground ceylon cinnamon
- 1 tsp fine sea salt
For the slow cooker
- 1 medium yellow onion, thinly sliced
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the 1/2 cup orange juice, lime juice, garlic, olive oil, apple cider vinegar, coconut aminos, dried oregano, turmeric, ginger, Ceylon cinnamon, and 1 tsp salt until combined. Set aside the reserved 1/4 cup orange juice separately — do not add it yet.
- 2
Pat the pork shoulder dry and rub 1 tsp salt all over the surface. Scatter the sliced onion across the bottom of a 6-quart slow cooker, then set the pork on top.
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